Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Cam
 
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Default Toronto BBQ

I had read good things about Phil's Original BBQ in Toronto's west end
so I invited some friends to join me Friday for dinner. Five of us made
the trip across town. The place smelled fantastic, the service was
friendly and the appetizers were a big hit.
We ordered chachapas, they are corn pancakes filled with melted cheese.

Now to the main course. I ordered a combo platter for myself; ribs,
chicken and brisket. Sue ordered ribs, the other 2 guys ordered combos
and Olga ordered pulled pork. That covered all the bases.
The ribs were good, the best I've had at any restaurant in T. They had
a nice crisp bark, were moist and smoky. The sauce was served on the
side.
The chicked was bland. It had very little smoke flavour and was a litle
dry. I used it to sop up Phil's hot sauce. It is lemony and white
pepper hot.
The brisket was amazing. It was very moist and flavourful. I've got a
WSM and feel I make better ribs and chicked than what Phil's served but
I've never tried doing a brisket. Maybe I've been intimidated. I'm
definitely going to give it a shot this weekend.
The sides were excellent, beans and slaw. The slaw had a hint of
horseradish. I'm going to add a little to my next batch, it was a very
nice touch. The beans were sweet and fatty, just the way I like them.
Overall I'd recommend the place if you want to compare your results
with a pro. I'd say anyone with a decent cooker and some patience can
learn to do a better job for themself than you can buy at Phil's but it
was certainly better than the boiled/baked/grilled ribs you get
everywhere else.

Cam

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Alan
 
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Cam,

Just where in the west end is this place? Mississauga? Oakville?
Etobicoke?

Alan


"Cam" > wrote in message
oups.com...
>I had read good things about Phil's Original BBQ in Toronto's west end
> so I invited some friends to join me Friday for dinner. Five of us made
> the trip across town. The place smelled fantastic, the service was
> friendly and the appetizers were a big hit.
> We ordered chachapas, they are corn pancakes filled with melted cheese.
>
> Now to the main course. I ordered a combo platter for myself; ribs,
> chicken and brisket. Sue ordered ribs, the other 2 guys ordered combos
> and Olga ordered pulled pork. That covered all the bases.
> The ribs were good, the best I've had at any restaurant in T. They had
> a nice crisp bark, were moist and smoky. The sauce was served on the
> side.
> The chicked was bland. It had very little smoke flavour and was a litle
> dry. I used it to sop up Phil's hot sauce. It is lemony and white
> pepper hot.
> The brisket was amazing. It was very moist and flavourful. I've got a
> WSM and feel I make better ribs and chicked than what Phil's served but
> I've never tried doing a brisket. Maybe I've been intimidated. I'm
> definitely going to give it a shot this weekend.
> The sides were excellent, beans and slaw. The slaw had a hint of
> horseradish. I'm going to add a little to my next batch, it was a very
> nice touch. The beans were sweet and fatty, just the way I like them.
> Overall I'd recommend the place if you want to compare your results
> with a pro. I'd say anyone with a decent cooker and some patience can
> learn to do a better job for themself than you can buy at Phil's but it
> was certainly better than the boiled/baked/grilled ribs you get
> everywhere else.
>
> Cam
>



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Cam
 
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Alan wrote:
> "Cam" > wrote in message
> oups.com...
> >I had read good things about Phil's Original BBQ in Toronto's west end
> > so I invited some friends to join me Friday for dinner. Five of us made
> > the trip across town. The place smelled fantastic, the service was
> > friendly and the appetizers were a big hit.
> > We ordered chachapas, they are corn pancakes filled with melted cheese.
> >
> > Now to the main course. I ordered a combo platter for myself; ribs,
> > chicken and brisket. Sue ordered ribs, the other 2 guys ordered combos
> > and Olga ordered pulled pork. That covered all the bases.
> > The ribs were good, the best I've had at any restaurant in T. They had
> > a nice crisp bark, were moist and smoky. The sauce was served on the
> > side.
> > The chicked was bland. It had very little smoke flavour and was a litle
> > dry. I used it to sop up Phil's hot sauce. It is lemony and white
> > pepper hot.
> > The brisket was amazing. It was very moist and flavourful. I've got a
> > WSM and feel I make better ribs and chicked than what Phil's served but
> > I've never tried doing a brisket. Maybe I've been intimidated. I'm
> > definitely going to give it a shot this weekend.
> > The sides were excellent, beans and slaw. The slaw had a hint of
> > horseradish. I'm going to add a little to my next batch, it was a very
> > nice touch. The beans were sweet and fatty, just the way I like them.
> > Overall I'd recommend the place if you want to compare your results
> > with a pro. I'd say anyone with a decent cooker and some patience can
> > learn to do a better job for themself than you can buy at Phil's but it
> > was certainly better than the boiled/baked/grilled ribs you get
> > everywhere else.
> >
> > Cam
> >

> Cam,
>
> Just where in the west end is this place? Mississauga? Oakville?
> Etobicoke?
>
> Alan
>
>

College just west of Ossington.

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Gene
 
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it was at the airport yesterday....good crowd,but nobody brought the food !


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